This homey pasta dish uses pancetta (Italian bacon) in the tomato sauce, but for vegetarians it can be easily omitted. The collards and Parmesan elevate the calcium count to rival a cup of milk.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 50 minutes

EASE OF PREPARATION: Moderate

1 pound collard greens (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
2 ounces sliced pancetta or bacon, finely diced (3/4 cup)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
1 28-ounce can diced tomatoes (not drained)
1/4 cup water
8 ounces medium pasta shells (3 cups)
1/4 teaspoon salt
Freshly ground pepper to taste
1/2 cup freshly grated Parmigiano-Reggiano cheese

1. Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.
2. Put a large pot of lightly salted water on to boil for cooking pasta.
3. Cook pancetta (or bacon) in a large nonstick skillet over medium heat, stirring often, until golden, 5 minutes. Drain; discard fat.
4. Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the pancetta (or bacon), tomatoes and water; bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.
5. About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.
6. Add the pasta, collards and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with cheese and serve.

NUTRITION INFORMATION: Per serving: 364 calories; 9 g total fat (3 g sat, 4 g mono); 12 mg cholesterol; 57 g carbohydrate; 16 g protein; 8 g fiber; 851 mg sodium; 256 mg potassium.

3 Carbohydrate Servings